Pan Seared Beef Tenderloin With Creamy Peppercorn Sauce (Sbd P2) - cooking recipe

Ingredients

2 teaspoons whole black peppercorns
24 ounces beef tenderloin steaks, about 1-inch thick, well trimmed
1 garlic clove, cut in half lengthwise
salt
2 tablespoons low sodium beef broth
1/4 cup reduced-fat sour cream

Preparation

In a spice grinder, coarsely grind the peppercorns. Rub steaks on both sides pressing to adhere. Season lightly with salt. Discard garlic.
Lightly coat a large heavy skillet or cast iron with cooking spray and heat over medium-high heat. Add steaks and sear on each side, about 1 minute per side. Continue to cook to desired doneness, about 3 minutes per side for medium rare.
Transfer to a cutting board and let rest 5 minutes.
While steak is resting, return the pan to medium heat, add broth, and stir with a wooden spoon to scrape up any browned bits clinging to the pan. Stir in sour cream and remove from the heat. Serve the steaks warm with sauce drizzled on top.